In your mixer, combine all ingredients. Mix on medium speed until filling is well combined and resembles dough. Refrigerate for a few hours or overnight. Roll into teaspoon size balls. (When I am in a hurry I make giant balls and when I want to savor my time making them I make them smaller. The smaller the more milk chocolate you will use and the more time they will take to make.) Take out just enough dough from the fridge(maybe about one third the recipe) that you can roll into balls and make into cups. Leaving it all out at room temperature makes the dough soft and hard to roll. Ask Brett!